Mint: herb (leaves or flakes) Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist. Strong, sweet, familiar cool aftertaste. Uses: Beverages, desserts, lamb, sauces, soups

Paprika: spice (ground) Description: Dried, sweet red peppers ground into a powder. Slightly bitter, ranging from sweet to hot (Mexican is brighter in color and sweeter in taste than Hungarian, which is darker and more pungent). Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash

Parsley: herb (fresh sprigs or crumbled dried) Description: Most widely used herb. Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist. Delicate, slightly peppery taste. Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups, stews. Wide variety of uses.

Peppercorn: spice (whole, ground or cracked) Description: Most widely used spice. Berries from the pepper plant that grow in grape-like clusters. Black, white, green and red peppercorns are processed from the berries. Hot, peppery. Uses: Enhances flavor of most meats, poultry and sweet dishes

Cardamom: spice (whole pod, seeds or ground) Description: Seeds are in pods the size of a cranberry, inside of a white or green pod. Member of the ginger family. Spicy-sweet, pungent aroma, expensive. Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads

Cayenne Pepper: spice (ground) Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper. Looks like paprika. Very hot, pungent. Uses: Meats, eggs, cheese, Cajun recipes

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